From the kitchen of One Perfect Bite...I don't want you to think I've forgotten about Thanksgiving Day. I plan to devote this week, save for Tuesday, when I'll be featuring a new Table for Two recipe, to cakes and desserts that are perfect for the holiday. I wanted to start with this very simple bundt cake because it is just that. Very Simple. I believe the recipe first appeared in Eating Well magazine, but it has so proliferated that I can't state that as an absolute fact. The cake uses pureed pumpkin to replace much of the oil that's used to make a standard bundt cake, so it is a bit healthier for you than most. It also makes the cake incredibly moist and lends a holiday touch to what would otherwise be just another chocolate cake. I've made this cake several times and have come to the conclusion that it really needs the added flavor that a bittersweet chocolate glaze provides. The cake was originally made with a simple sugar glaze and topped with miniature chocolate chips. It was good, but my family prefers strong flavors and the version made with bittersweet chocolate was their hands down favorite. The cake stays fresh for days and it transports really well. It also makes a terrific base for "Death by Chocolate" type dessert. I hope you'll give this recipe a try. It would make a great addition to your holiday dessert table. Here is how the cake is made.
Pumpkin and Chocolate Bundt Cake with Bittersweet Chocolate Glaze...from the kitchen of One Perfect Bite Inspired by Eating Well
1 cup all-purpose, flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder, (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract
Bittersweet Chocolate Glaze:
4 ounces bittersweet chocolate
1/3 cup heavy whipping cream
1/4 cup light corn syrup
1 teaspoon vanilla extract
1) To prepare cake: Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with cooking spray.
2) Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3) Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add dry ingredients, stirring until just combined. Scrape batter into prepared pan.
4) Bake cake until a wooden skewer inserted in center comes out with only a few moist crumbs attached, 1 to 1-1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
5) To prepare glaze: Chop chocolate and put in a small bowl. Set aside. Combine heavy whipping cream, corn syrup, and vanilla extract in a small saucepan. Cook mixture, stirring, until mixture boils. Pour over chocolate and whisk until smooth. Let cool to room temperature then spoon over the cooled cake. If too thick, thin with a little more cream. Yield: 16 servings.
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